Breakfast
Leftover Idea: Stuffing Frittata
By Andrea | Sunday, November 30th, 2008
The cast
Still plowing your way through leftovers? This is one of my very favorite leftover recipes. I look forward to this all year long! I started doing this a few years back with leftover stuffing and have made it every year since. It’s so easy and so yummy! Perfect if you are hosting guests at your house and they are threatening bodily harm if you feed them another leftover. Disguise it!
Andrea’s Stuffing Frittata
- 1 C overloaded with stuffing
- 1 C of leftover chopped turkey
- 4 eggs
- 1 TBSP of olive oil
- Shredded Cheddar for topping
Preheat oven to 400 degrees. In a medium sized skillet, drizzle in the olive oil and heat over medium heat. Then add in the turkey and stuffing. Whisk the four eggs and pour that mixture over the turkey and stuffing. Making sure the egg mixture covers the whole thing. Turn off heat and plop in the oven for about 5 minutes until just slightly shy of being set. Turn off oven and remove frittata. Sprinkle top with as much shredded cheddar as you like. Put back in the oven for about 3 minutes until the cheese is melted and frittata is fully set.
Remove from oven, cut into four slices and serve!
Out of the oven
This dish is so easy to make and takes leftover stuffing to that next level of awesomeness. Stuffing is my favorite part of Thanksgiving dinner, so I’ll look for any excuse to keep eating it! I have made this with just stuffing and no turkey. This year I had a few bites of turkey still in the fridge so I dumped it in. But omitted, the frittata is still just as yummy.
If you have leftover cranberry sauce, some of that warmed and drizzled over top would make a really nice sauce for the frittata. You could also use egg whites in this as well. It’s up to you! Even playing around with the cheese and maybe using a pepper jack for some kick would be great! Get creative with those leftovers!
Stuffing Frittata
Have fun guys! And remember, always play with your food!
Topics: Breakfast, Main Dish, Side Dish | 7 Comments »
Tags: Breads, Cheese, Eggs, Holiday, Turkey
Sage Sausage Biscuits
By Andrea | Sunday, November 23rd, 2008
Right out of the oven
One of the things I love making are handheld food stuffs. Especially if it’s for a party, potluck, or just something simple to have on hand for holiday gatherings.
Another thing I love is sausage. I grew up eating all kinds and being Polish, you know you have to eat kielbasa as required by law. Back in the day on the rare occasions that I had a McDonald’s breakfast (I know, totally ew, but hey who hasn’t had one? Uh huh.) naturally it was all about the egg sandwiches right? I took off the egg and tossed it because it was icky. I only ate the muffin and sausage. That’s where it was at for me because it was all about the sausage.
I still like that combination but worked on making it a little more healthy. Yes, the dish has sausage but that doesn’t mean the dish has to be a total unhealthy fest. I worked on looking at it from a different perspective and presenting in a different form. Sage Sausage Biscuits are the result!
Andrea’s Sage Sausage Biscuits
- 1pound of bulk sage breakfast sausage, cooked, drained and cooled
- 1 C self-rising cornmeal
- 1 C of all-purpose flour
- 1 C of shredded cheddar
- 1 C of half & half
- 1 egg
- Garlic powder to taste
Preheat oven to 350. With nonstick spray, spray a 12 count muffin tin. In a medium sized mixing bowl combine the cornmeal, flour, half & half, egg, and garlic powder. Then add in the sausage and cheese and mix until well blended. Spoon into the muffin tin and fill about 3/4 of the way full. Bake for around 15-20 minutes until the biscuits are brown and start to pull away at the sides of the tin. A toothpick inserted should come out clean.
Remove from oven and allow to cool for about 2 minutes then remove from the muffin tin. Serve warm. Makes 12 biscuits. If it seems like you have more mixture, make more biscuits!
Sage Sausage Biscuit
I prefer using self-rising cornmeal because it makes life easier. But if you can’t find it or don’t use it, you will need to add 2 tsp of baking powder to the recipe so the biscuits will fluff up.
I love this little biscuit. The muffin tin makes them the perfect sized portion. They are a great dish to serve at brunch and can be made the day ahead. Just gently rewarm before serving. They can even be frozen and reheated right before serving. Or freeze and pull out one (or two) when needed.
They are also a great little treat to have during the holidays. Heat up and serve as an easy breakfast on Thanksgiving day. Since they can be made ahead, it’s one less thing to worry about on the big day.
Feel free to play around with it too! Maybe use spicy breakfast sausage and add some chopped jalapeno. Or shredded pepper jack instead of cheddar. Or both! It can be adapted to your personal tastes.
Enjoy guys! And remember, always play with your food!
Happy Holidays from OHC!
Topics: Breakfast | 7 Comments »
Tags: Cheese, Holiday, Pork
Steak and Potato Frittata
By Andrea | Friday, October 24th, 2008
Frittata on the way to the oven
One of our favorite meals is a nice steak dinner. Marinated grilled steak with a baked potato and all the fixins. Classic. However, I cannot eat an entire steak. And depending on the size of the baked potato, I might not be able to eat a whole one of those either. We always have leftovers and I try to come up with different ways I can transform that classic meal into something else.
Enter the frittata. A frittata is a quick dish to make and it can take on any flavor or style you want to throw at it. So many different things one can do with a skillet and some eggs. The day after a nice dinner of grilled steak and baked potato, I decided to use those leftovers in a frittata. This is my version of a steak and eggs breakfast with a side of homefries.
Andrea’s Steak and Potato Frittata
- 1 C of cooked potato, cubed
- 1 1/2 C of cooked steak, cubed
- 1/2 green pepper, chopped
- 1/4 of a medium onion chopped
- 1/2 C of shredded cheddar
- 1/2 TBSP of dijon mustard
- 1 TBSP of unsalted butter
- 3 eggs
- Salt and pepper to taste
Preheat oven to 400 degrees F. Heat an oven safe skillet over medium heat. Add butter, then when melted, add in the peppers and onions. Season with salt and pepper and cook for about 3 minutes until soft. As the peppers and onions are cooking, whisk together the eggs and mustard. This will take a minute or so but the mustard will incorporate into the eggs. When the onions and peppers are soft, add in the steak and potato. Stir and allow to just heat through, about 2 minutes. Pour egg mixture into skillet making sure to spread it out evenly. Allow to cook for a minute. Turn off heat and put skillet into oven. Cook until the frittata is set and cooked through, about 7-10 minutes. When the frittata is cooked, pull out the skillet and top with the cheddar. Put back in oven for another 2 minutes or until the cheese is melted and bubbly.
Remove from oven and allow to sit for one minute. Cut into quarters and serve!
Just out of the oven
So far this is probably one of my favorite frittatas that I have made. Adding in the peppers and onions accentuates the steak and brings out the flavor of the potato. The mustard adds just a hint of something going on the background, a nice subtle kick at the end. And cheese just goes with everything!
Enjoy guys! And remember, always play with your food!
Topics: Breakfast, Main Dish, Side Dish | 8 Comments »
Tags: Beef, Eggs, Veggies